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Meals to Savor

My freezer has a fair supply of frozen gluten free meals.  While they provide a meal that is convenient and safe for me to eat, few of them are anticipated with relish.  A number of them are not very filling either.  (Some have a calorie count under 300.)

This makes me all the more appreciative of the good meals provided by restaurants that cater to the gluten free population.  Over the week-end, I had a wonderful pasta di mare from Biaggi’s.  the spinach pasta dish included shrimp, scallops, mussels, calamari and clams.  The sauce is comfortably spicy.   It was wonderful!

Thank you to Biaggi’s for providing a great eating experience for the gluten free population.

Catching Up

It’s been a while since I’ve posted.  My husband had a series of health issues recently, and is now recovered.  I’m happy to be back online, and have some new finds to report.

First off, I’ll be adding Kinnikinnick Foods Inc. to my product list.  I only recently discovered their bread.

IMG_0930 I bought a loaf of their white bread for sandwiches, and it is the closest thing to conventional white bread I’ve found.  Texture and size are really an improvement over other loaves.  I checked online, and they have a number of gluten free products that I plan on trying, including several other breads.  I hope my local stores carry their hamburger and hot dog buns.

Kinnikinnick is a Canadian company, out of Edmonton.  Even so, the Kinnikinnick site shows a number of groceries in the Northwestern suburbs that carry their products.  A number of Jewel-Osco stores are listed

IMG_0926

 

There will also be another addition to the list of restaurants that offer a selection of gluten free dishes.

Chessie’s is in the Ice House, and the restaurant provides seating in a train car.  Check out their website, and see a photo of the restaurant, along with a view of their menu.  The gluten free options are a section at the end of the menu.

 

Perceptions

About two-and-a-half years ago, my doctor suggested that I try a gluten free diet.  His suggestion was based on a high level of thyroid antibodies, and some other symptoms.  I felt that I could certainly try it for a while and see what happened.

I wanted to find out more about gluten intolerance and read a couple of books on the subject.  My reading led me to understand that there are varying degrees of gluten intolerance, with the most extreme level being  celiac disease.  This casual research was part of my introduction to gluten free living.   I initially thought that a gluten free diet would be difficult and leave me feeling deprived, but the selections offered by a number of restaurants and food companies have provided me with a good variety of satisfying food options.  There are also many excellent recipes available online and in cookbooks. (My current lifestyle doesn’t include a lot of home cooking, though.)

As my trial with living gluten free progressed, I found that my bouts with digestive problems became fewer and subsided almost entirely.  I felt that eating a gluten free diet was producing beneficial results.  What is confusing to me is the reporting about gluten free in the media.  There seems to be no acknowledgment in the reporting of any legitimate need for gluten free diets except for people with celiac disease.    Gluten intolerance which is not severe enough to be celiac disease is not mentioned.   Eating gluten free is often referred to as another fad diet craze!    So you are either celiac or just following an eating fad!!  I certainly hope the public discussion – some of it by members of the medical community – doesn’t persuade the food manufacturers and restaurateurs to abandon the effort to provide gluten free food.  Why is there such a difference between the information I found in the books I read and the information being provided by the media.

I would love to hear from any readers who can add to this discussion.